We worked with My Emerald Kitchen to create a beautiful versatiledish perfect for a midweek meal. Why not try it for yourself?

Preparation:25 mins

Cooking:25 mins

Ingredients

Ingredients to serve 4

500g lamb mince

1 teaspoon of dried oregano

60g dried bread crumbs or Rice Krispies ground up

2 eggs

1/2 teaspoon garlic powder

1/2 teaspoon dried dill

210g brown rice

400g chickpeas in water

200g garden peas

200g feta

1 cube of chicken stock

4 tablespoons of tomato purée

1 onion

few twigs of fresh mint

1 tablespoon of olive oil

Optional: honey

Method

We’re going to start off with the rice so leave all the cold ingredients for the meatballs in the fridge for now. For the rice we’re going to take our grains, rinse them out under water, then add them to a pot of boiling water. Add a chicken stock cube and let the rice cook according to the instructions on the package (mine was 25 minutes). Now get your lamb mince, oregano, eggs, garlic powder, dill and bread crumbs to a large bowl and mix together with a fork, then continue by hand. Shape into balls, you should be able to make around 10-12 meatballs.

Drizzle a bit of olive oil in an oven tray and add the meatballs. Pop them in the oven at 200°/ Gas Mark 6 for 20 minutes, flip them around half way through.

While both the rice and the meatballs are cooking, we can get started on the other rice ingredients. Slice up your onion into small pieces, drain both peas and chickpeas and crumb up the feta cheese.

Once the rice is done, drain it and add some butter to the pot you were using before. Add onion, let it fry for a minute then add chickpeas and peas. Let it cook for 3 minutes, then add the rice again. Stir in the tomato paste, add the meatballs and you are good to go!

All that’s left now is to add some shredded fresh mint on top (I used about 4 twigs in total) and add the feta cheese as well. You can add a few drizzles of honey and olive oil on the meatballs in the end as well if you would like a bit of sweetness. Enjoy!